Springtime Seasonal Recipes

Ingredients:

• 1lb white asparagus (a bit more is fine)
• 1 tbsp butter
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp lemon juice

• 10 tbsp butter
• 3 egg yolks
• 1 tbsp white wine (optional)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp hot sauce (optional)

White Asparagus

1. Peel the asparagus using a vegetable peeler and cut off the woody ends. (Handle it with care as it can snap easily, being almost 94% water).

2. Bring a large pot of water to boil. Add the butter, salt, sugar, and lemon juice and stir. Gently drop the white asparagus and boil for 15 to 20 minutes, depending on how thick it is.

3. Gently remove the spears from the boiling water and plate. Serve immediately, drizzled with Hollandaise and garnished with parsley or dill.

Hollandaise Sauce

1. In a small saucepan over gentle heat melt the butter.

2. In a blender place the egg yolks and blend on slow for just a couple of seconds. Add the lemon juice, salt, white wine, and hot sauce (if using). Blend again for a couple of seconds.

3. Slowly add the melted butter while blending, until it is all incorporated. Taste the Hollandaise sauce and adjust the seasoning as needed. Transfer the sauce to a warm serving dish or gravy boat and serve. If you need to keep it warm, place the serving container in a pan with hot water so it does not separate. Do not try to microwave it or heat it up over direct heat.